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Ground Bison Breakfast Sausage

Whether you are looking for a breakfast sausage with a better nutrition profile or just wondering what to make with ground bison, you are in the right place. This bison breakfast sausage combines a sweet and spicy seasoning blend with ground bison to make one of my favorite breakfast protein options.

Making homemade breakfast sausage is surprisingly easy. I would say it’s somewhere between meatballs and bison burgers on the difficulty scale. There’s a little hand mixing and forming before cooking, but that’s really all there is to it!

ground bison breakfast sausage patties on a plate with buttermilk biscuits and scrambled eggs

I like to keep things short and sweet so you’ll find a quick video walkthrough below followed by the full recipe card with plenty of notes about serving, modifying, preparing in bulk and storing leftovers, and all that good stuff.

If you have a question I’ve failed to answer, please ask away in the comments at the bottom of this post.

And I’m always curious to hear your thoughts on the recipe. Let me know how your bison sausage turned out in the comments or in a recipe review. I always appreciate those!

bison sausage and egg biscuit on a plate

Bison Breakfast Sausage

Yield: 10
Prep Time: 15 minutes
Cook Time: 15 minutes
Resting Time: 30 minutes
Total Time: 1 hour

Sweet and spicy breakfast sausage made with lean ground bison.


  • 1 pound Ground Bison (90/10)
  • 2 teaspoons Black Pepper
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Crushed Red Pepper Flakes
  • 1/2 teaspoon Rubbed Sage
  • 1/4 teaspoon Allspice
  • 2 Tablespoons (30g) Maple Syrup


Seasoning and Forming

  1. Mix the dry ingredients together in a small bowl and set aside.
  2. Pat the ground bison dry with a paper towel and add to a large bowl. Press the bison up the sides of the bowl to maximize surface area. Sprinkle half the seasoning blend over the bison, flip, and season the other side. Gently mix the bison by hand to evenly incorporate the seasoning blend. Add the maple syrup and gently mix to incorporate.
  3. Cover and let the bison rest for 20-30 minutes. (Refrigerate overnight for best results.)
  4. Divide the bison into 10 portions, weighing about 1.7 ounces (48g) each. Press each portion into thin patties and place on a sheet pan or large plate.

Cooking the Sausage Patties

  1. To cook, heat a large skillet or griddle over medium heat with 1/2 tablespoon oil or cooking spray. (Cooking with too much heat will burn the exterior before the sausage cook through.)
  2. Once hot, add the sausage patties and cook for 2-3 minutes until well browned on one side. Flip and cook an additional 2-3 minutes until the sausages reach an internal temperature of 160ºF. (You may need to cook in batches, depending on the size of your pan.)


Breakfast Sausage Seasoning Notes

This is a sweet and peppery seasoning blend. Feel free to play around with ratios, particularly the maple syrup or brown sugar, black pepper, and red pepper flakes.

You can swap the maple syrup for 1 1/2 tablespoon (18g) dark brown sugar in the dry rub, if you'd prefer. Maple extract can provide some maple flavor without pure maple syrup.

Making in Bulk

I recommend starting with a single batch in case you want to adjust the seasoning ratio. After that, this recipe is great for doubling or quadrupling. You can store the seasoned bison in the refrigerator overnight if you'd like to make it in advance. Any longer than that and I'd recommend forming the sausage patties and freezing.

You can also cook a big batch and refrigerate or freeze cooked sausage.

Serving Notes

I served with soft scrambled eggs and my favorite buttermilk biscuits. English muffins, crescent rolls, and toast are also great pairings.

You can chop up leftover sausage patties for things like omelets, baked egg cups, skillets and casseroles, breakfast chili, and other recipes calling for breakfast sausage crumbles.

Bison Sausage Gravy

This recipe also works great as a base for sausage gravy. Brown the ground bison on one side before breaking apart and adding the seasoning blend. Finish cooking the bison before adding about 2 tablespoons of butter, 1/4 cup all purpose flour, and 1-2 teaspoons white pepper. Stir until the flour is no longer visible before slowly adding 2-3 cups of milk. Cook to reduce until the gravy thickens to your liking. Source: chicken breakfast sausage gravy

Nutrition Information:
Yield: 10 Serving Size: 1 sausage patty
Amount Per Serving: Calories: 110Total Fat: 7gCarbohydrates: 1gProtein: 11g


Saturday 24th of February 2024

WOW! Pleasantly surprised how great mine came out. I made this as written with the exception of using brown sugar instead of maple syrup (didn't have any) I will definitely make this again but decrease the brown sugar to .50T and crushed red pepper to .25t ( just a lil too sweet and hot for my taste 🤷🏾‍♀️) I will also add a shake or two of smoked salt. I was so excited when I found this and more excited when I finally got to cook it the next day. I don't usually comment but with this one I had to! Thank you for sharing your awesome recipe, I will be trying more bison recipes soon! 🥰

Mason Woodruff

Tuesday 27th of February 2024

Thanks for trying it out and giving feedback!

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